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–+ servings

Mashed Cauliflower with Stewed Mushrooms

The rich and creamy texture of this puree, topped with succulent stewed mushrooms, has everything to please the palate and please the most picky eaters .
Couverts8
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Ingredients

Mashed cauliflower

  • 3 yukon gold potatoes peeled and diced
  • 3 cloves garlic peeled
  • 6 cups of milk
  • 2 cauliflowers cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 2 tbsp. lemon juice

Stewed mushrooms

  • 3 tbsp. olive oil
  • 3 chopped shallots
  • 1 clove garlic chopped
  • 1 1/2 lb sliced mushrooms
  • 2 tsp. chopped thyme
  • Salt and freshly ground pepper
  • 1/4 cup red wine
  • 1/4 cup butter cut into cubes
  • 2 tbsp. chopped Italian parsley

Instructions

  • Put the potatoes, garlic and milk in a large pot over medium-high heat.
  • Bring to boil.
  • Add the cauliflower.
  • Cook 10 to 15 minutes or until the potatoes and cauliflower are tender.
  • Drain vegetables and reserve 1/2 cup of the cooking liquid.
  • Puree the vegetables in a food processor with the cooking liquid and heavy cream.
  • Season with salt and pepper, and add the lemon juice.
  • Reheat before serving.

Stewed mushrooms:

  • Pour oil in a large skillet over high heat.
  • Sauté shallots and garlic for 30 seconds.
  • Add mushrooms and thyme, and sauté until the mushrooms have rendered their juice (about 4 minutes).
  • Season with salt and pepper.
  • Add wine and bring to a boil.
  • Let reduce to thicken the sauce slightly (about 5 minutes).
  • Reduce heat to low and add the butter.
  • The sauce will thicken a little more.
  • Simmer until the mushrooms are coated with the sauce (2 minutes).
  • Adjust seasoning if necessary and add the parsley.
  • Pour a ladle of mashed cauliflower into bowls.
  • Top with mushrooms and drizzle with a little sauce.
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Course; Side Dish / Vegetables
Diets; Vegetarian